Plain hot dogs made in the Michigan manner. For added acidity, I like to serve these with dill pickle potato chips, although French fries also taste good.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 hot dogs |
Ingredients
- 8 hot dogs
- 1 pound lean ground beef
- 1 medium onion, diced, divided
- ½ cup water
- ¼ cup ketchup
- 2 tablespoons tomato paste
- 2 tablespoons distilled white vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons chili powder
- 1 (11 ounce) package hot dog buns
- 2 tablespoons prepared yellow mustard, or to taste
Instructions
- Place hot dogs in a large stockpot. Cover with water and bring to a boil. Turn heat off, cover, and let sit.
- Heat a skillet over medium-high heat, add ground beef and half of the diced onions. Cook and stir until beef is no longer pink; making sure to break into fine pieces, about 8 minutes.
- Meanwhile, whisk water, ketchup, tomato paste, vinegar, Worcestershire sauce, and chili powder until smooth.
- Drain ground beef mixture and return to the skillet. Stir in reserved ketchup mixture, reduce heat, and simmer for 10 minutes.
- Place hot dogs in buns. Top hot dogs with beef mixture. Divide remaining onions on top of the beef mixture and garnish with mustard.
Nutrition Facts
| Calories | 390 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 8 g |
| Sodium | 941 mg |
| Sugars | 7 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
It sounded good, but it needs 1 tsp salt and 2 Tbsp sugar. And it’s way too heavy on the Worcestershire sauce. It tastes more like a sloppy joe than a coney dog sauce.